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Ginger Orange Squash Recipe

Ginger Orange Squash Recipe

Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:10 servings


  • 2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes
  • 1 cup thawed orange juice concentrate
  • 3 tablespoons coarsely chopped fresh gingerroot
  • 1/2 teaspoon pepper
  • 4 teaspoons butter, melted


  • 1. Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan.
  • 2. Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving. Yield: 10 servings.

Nutritional Facts

1/2 cup: 129 calories, 2g fat (1g saturated fat), 4mg cholesterol, 23mg sodium, 29g carbohydrate (15g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

Reviews for Ginger Orange Squash

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mother of 3 User ID: 1726536 75418
Reviewed Dec. 29, 2013 Edited Oct. 2, 2014

"I'm the butternut squash lover, but the orange juice concentrate was too tangy, so I rinsed some of it off; then it was fine. Try just orange juice."

Tikobird User ID: 4016269 62052
Reviewed Oct. 15, 2009

"This recipe was delicious. The color ads to the

presence of the dish. I loved the tangy ginger and orange flavor. I thought it was very easy to make. It's an attractive and tasty dish.I loved the outcome."

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